Stuffed Acorn Squash

With this crowd pleaser, you'll be the hostess with the mostess!

• 2 acorn squash
  
• 2 tablespoons butter
• Salt and pepper
• 1/2 cup couscous
• 1 tablespoon extra-virgin olive oil
• 1 onion, finely chopped
• 3/4 pound ground beef, preferably lean chuck or sirloin
• 1/2 cup chopped walnuts, toasted
• 1/4 cup dried cranberries

Preheat the oven to 400°. Cut the squash in half crosswise and scoop out the pulp and seeds. Trim the ends so each half will stand upright. Place both halves in a baking pan, flesh side up, and pour hot water into the pan to reach about halfway up the squash. Add 1/2 tablespoon butter to the center of each squash and season with salt and pepper. Loosely cover the pan with foil. Bake the squash until tender when pierced with a fork, 45 minutes to 1 hour.

Prepare the couscous according to the package directions and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Push the onion aside, add the meat, season with salt and pepper and cook through, about 5 minutes. Stir in the walnuts, cranberries and couscous; season with salt and pepper.

Remove the squash from the oven and, using a spatula, carefully transfer each half to a plate. Pour out any excess liquid from the centers. Divide the couscous among the squash.

*For a more hearty flavor, add some brown sugar to the squash before baking and also to the meat while cooking.

Grandma's Sloppy Joe's

2 lbs. Hamburger meat
1 can Campbell's chicken gumbo soup
1 cup tomato sauce
1/3 cup brown sugar
1 Tb. vinegar
2 Tb. ketchup
2 Tb. Worcestershire sauce
1 Tb. mustard
2 Tb. chopped onion

Brown hamburger and onion. Drain the fat. Add the rest of the ingredients and simmer for at least 30 minutes. Enjoy!

White Chicken Chili

2-3 chicken breasts
1 T. oil
1 c. onion
1 minced clove of garlic
3 C. chicken broth
2 T. cilantro
1 16 oz can butter beans (small beans if you can find them, otherwise use normal sized ones)
1 can notrhern beans
1 can white kidney beans
1 can white corn
2 T. lime juice
1 T. cumin
1 T. oregano
2 tsp. tabasco sauce
Salt

Heat oil in a skillet and saute chicken with the onion and garlic. Add the rest of the ingredients. Simmer 20-30 minutes. Serve with tortilla chips, sour cream, shredded cheese, avocado if desired.

***You can make this in a crock pot after sauteeing the onion
***If I am in a huge rush I will sometimes use a large can of chicken and onion flakes. Still tastes good but the other version is better

Pumpkin Bread/Muffins

This my friends recipe which makes the best pumpkin muffins ever!

1/2 Cup Butter softened

1 Cup Sugar

2 eggs

1 Cup Pumpkin

1 Tbsp. Pumpkin Spice

1 1/4 tsp. Baking Soda

1/2 tsp. Salt

1 2/3 Cup Flour

1 Cup Choclate Chips (optional)

Bake 350 for 35 - 40 min for med size loaf

Bake 350 for 18- 20 min for 1 dozen muffins

Sweet Potato Peanut Soup

This soup has a bit of everything. It's thick, chunky and so warm and nourishing!

Sweet Potato Peanut Soup

1 TB vegetable oil
1 large onion
1 medium sweet potato
2 cloves garlic
8 cups chicken broth
1 tsp dried thyme
1/2 tsp cumin
3 cups thick and chunky salsa (medium can get a little spicy, so try mild if you want less heat)
3 cans (16oz) rinsed garbanzo beans
1 cup diced zucchini
2/3 cup creamy peanut butter (i know, crazy!)
4-5 cups cooked rice (the more rice, the thicker; reduce rice for a less "stoupy" consistency)
garnish with roasted peanuts

saute onions, sweet potato and garlic in oil. stir for 5 minutes. add broth, thyme and cumin and bring to a boil. reduce heat and simmer covered for 18 minutes. add salsa, beans and zucchini. simmer for 10 minutes. add peanut butter and rice. let thicken. serve with peanuts on top.